“The Sanitation and Hygiene Assessment on the Feasibility of Crispy Anchovy Processing at Y UMKM Situbondo: Sanitation and Hygiene Assessment on the Feasibility of Crispy Anchovy Processing at Y UMKM Situbondo”. Journal of Food Engineering 4, no. 4 (October 31, 2025): 258–266. Accessed November 4, 2026. https://publikasi.polije.ac.id/jofe/article/view/6552.